Creamy Delicious Yummy Spinach Dip

I am a sucker for a few things, and one of them is cheese. I'm also a fan of warm, creamy, comfort food (which coincidentally, often involve cheese), which is why spinach dip has become a fan favorite. Honestly, who can resist chopped spinach mixed in with loads of warm, melted cheese? Maybe all you wicked skinny people out there can, but for the rest of us, no way.

This recipe is not healthy, but you can certainly cut down on the calories by swapping out full-fat ingredients from reduced-cal ones. I often use Nunchablahblah cheese rather than regular cream cheese because it contains one-third less fat. I also have recently discovered "light" Alfredo sauce, which has replaced the traditional version. Yes, yes... I know. Jarred Alfredo sauce is somewhat of a taboo for Italians and also for people who are anti-anything-with-chemicals. Admittedly, I am one of those people who prefers to eat natural and organic foods, but sometimes it's necessary to splurge a bit, and by splurge, I mean eat processed foods that are packed with preservatives and ahh... xanathan gum.

For all of you natural foodies out there, I challenge you to take the xanathan gum test. If you don't die, I'll give you all the money that I've earned from writing this blog. Maybe not. How about a modest cut of what I've made? After all, I've spent three weeks of my life on this thing and have just passed the $3.50 mark.

Ingredients:
1 jar Alfredo sauce
1 brick cream cheese
1 box of chopped spinach, thawed and drained (make sure it's CHOPPED. Otherwise, you'll have this stringy mess that will probably get stuck on your hangy ball [uvula for all you science people out there])
1 cup shredded Parmesan cheese
Tortilla chips for scooooping (Or for those calorie cutters out there... cut veggies)

Method:
1. In a large microwave-safe bowl, combine Alfredo sauce and cream cheese. Microwave for about two minutes. Mix after two minutes.

2. Add drained spinach and Parmesan cheese to bowl. Mix in and microwave for another two minutes and stir. Keep heating and stirring until the cheese is melted or until it's as warm as you like.

3. Eat with tortilla chips. Oh my gosh. Did you pee from excitement yet? No? You will. Pin It

Risotto-Style Barley and Sauz-eege

For years now, I’ve been wanting to make risotto, but a) I don’t have the patience to stand over a fire like a chest-banging cavewoman so that I can constantly stir a pot of rice until it eventually takes on a creamy texture and b) I prefer whole grains over anything that Uncle Ben may or may not have promoted in an orange box. Don’t get me wrong, I adore white rice, but due to the excess poundage that has recently taken up residence on my body, I need to reduce the white and increase the tan. This is why I love, love, love barley-  because it can act as a chubby stand-in for rice, and more importantly, it’s a whole grain that’s packed with fiber. This is how I came to make “Frisotto”.

The first time I made this recipe, it was over 90 degrees outside, and let me tell you- I was miserable standing over that open flame, but after it was finally time to wipe the sweat mustache from off my face and serve the meal, I gave a deep sigh of relief and soaked up all the yumminess! This is definitely more of a cool-weather meal, but I’m a loon and tend to think that every day is an appropriate day to spark up a heat-emitting appliance, just like the way I feel that ballet flats with legit soft leather soles are appropriate footwear to sport during a weather channel-worthy snow storm. You may think I’m kidding, but I can assure you on every level that this is entirely true and the reason that my left second toe was numb for the majority of the winter season.  

The next time I make this, I will use my crock pot, which has been a Godsend.

So anyway, crank of your AC, strip down to your skivvies, and make this dish tonight. It’s definitely worth it.

Ingredients:

¾ pound chicken sausage (or you can try ground turkey and add more seasonings such as 2 cloves garlic, salt, pepper, basil)

1 28-ounce can diced tomatoes in juice

1 tablespoon olive oil
1 small boiling onion, finely chopped
1 cup barley
1/2 cup dry white wine (I used the absolute cheapest bottle I could find)
5 cups water
1 red bell pepper
1 tsp fennel seeds
1 bag baby spinach (usually comes in 6-ounce bags)
Parmesan Cheese

Salt and pepper to taste

Method:

1. Remove casings from sausage.

2. In a large stock pot, combine the sausage, onions, red pepper, olive oil, fennel seeds and garlic. With a wooden spoon, break up the sausage. Allow the sausage to cook and the onions, garlic, and red pepper get soft.

3. After a few minutes, add white wine.  A few minutes later, add the barley, undrained tomatoes (yup... just dump the whole can in), and water.

4. Allow to simmer for about 45 minutes.  Add spinach, stir in, and cover. Allow the spinach to wilt for a few minutes. Add salt and pepper to taste.

5. Just before serving, sprinkle Parmesan cheese over the top. As usual, shredded is best, but grated will work just fine!

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